Take Greek souvlaki off the rotating spit for weeknight cooking

A quick marinade of olive oil, garlic, lemon and oregano seasons boneless, skinless thighs while the oven heats. For ours, inspired by a lesson we learned in Athens, we shred and then salt an English cucumber and squeeze the liquid out of the shreds to keep the tzatziki from becoming watery. To eat as a wrap, squeeze fresh lemon juice over the chicken, then spread tzatziki on the pita and tuck in the meat and veggies.